If you’re looking to impress your customers with a fresh and elegant seafood dish, look no further than this Cape Hake with scallops and white wine sauce recipe. The fresh taste of Southstream’s Cape Hake, combined with succulent scallops and a rich, creamy honey and white wine sauce, creates a flavorful dish. This recipe not only highlights the premium quality of Southstream’s seafood but also provides a sophisticated yet comforting dining experience.

This Cape Hake with scallops and white wine sauce is a flavorful addition to any menu. By using Southstream’s premium Cape Hake, you ensure high-quality, mouthwatering results every time. This recipe is ideal for food distributors, healthcare facilities, and restaurants looking to enhance their menus with a crowd-pleasing seafood option. Add this delicious dish to your offerings and watch your customers come back for more.

Ingredients

• 4 Southstream’s Cape Hake fillets
• 1 bag of scallops
• 4 ounces of white wine
• 7 ounces of cooking cream
• 2 ounces honey
• 1 tablespoon of flour
• 3.5 ounces of leek, finely chopped
• 1 pinch of white pepper
• 1 pinch of salt
• Olive oil

Instructions

1. Defrost the Seafood: Begin by defrosting the scallops and Cape Hake fillets to ensure even cooking.
2. Prep the Cape Hake: Coat the Cape Hake fillets with a mix of salt, pepper, and flour. This helps to create a light, crispy exterior.
3. Prep the Scallops: Similarly, coat the scallops with flour for a delicate crust.
4. Cook the Cape Hake: In a frying pan, cover the bottom with olive oil and cook the Cape Hake fillets for 1 minute on each side. Once cooked, remove, drain, and set aside.
5. Cook the Scallops: In the same frying pan, cook the scallops similarly to the Cape Hake and then set them aside.
6. Sauté the Leeks: Strain the oil from the frying pan into another pan and sauté the finely chopped leek until soft but not browned.
7. Combine Ingredients: Add the Cape Hake and scallops back into the pan with the leeks.
8. Add White Wine: Pour in the white wine and let it reduce, infusing the seafood with a rich, aromatic flavor.
9. Add Cooking Cream: Lower the heat, add the cooking cream, and stir to combine. Season with a pinch of salt.
10. Sweeten the Sauce: Add the honey to the sauce, stirring well to incorporate its sweetness.
11. Finish Cooking: Allow the sauce to cook for a few minutes until it reaches a smooth, creamy consistency.
12. Serve: Plate the Cape Hake and scallops, generously drizzling the white wine sauce over the top. Serve immediately for a fresh, comforting seafood experience.

Choose Southstream Seafoods

At Southstream, we are committed to delivering high-quality, sustainably sourced seafood to meet the nutritional needs of hospitals, retirement homes, and other institutions. Our brands, including Frostmark™, Thorfish, and I&J, stand for quality and sustainability. Explore our range of products on our website or contact us at sales@southstream.com for more information.

This recipe is from Pescanova USA: Cape Hake with Scallops and White Wine Sauce.